Star Tribune • Feb. 24, 2012
If you’ve given any thought to how food finds its way to your mouth, you won’t be surprised by Tracie McMillan’s undercover reporting.
But these pages will leave you with vivid, challenging images of how food is harvested, sold and prepared (loosely speaking) at casual restaurants. You may, like the author, reel from the heat of California’s Central Valley farm fields. Continue reading “Following the bumpy path of modern food: A reporter spends a year in the food industry”